Find your recipes and restaurants here

Spring soup

Recipe from: 10/26/1989 12:00:00 AM
Ingredients 12
Servings 0


  • 15
  • 3
    potatoes, peeled and sliced
  • 1
    turnip, sliced
  • 1
    green pepper, finely chopped
  • 2
    stalks celery, finely chopped
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • salt
  • pepper
  • 2
    chicken stock cubes
  • 1
    lettuce, outer leaves
  • 125
    cream (optional)


Heat the butter in a large saucepan and sauté all the vegetables, except the lettuce, until tender. (Add a little water to the saucepan). Process in a food processor and return to the saucepan. Season to taste with salt and pepper. Add the chicken stock (dissolved in 1 litre water) and simmer. Boil the lettuce leaves until soft and purée. Add to the soup just before serving. If desired, stir in cream just before serving. Serve hot. Makes about 2 litres soup.

Read more on: starch  |  soup


Turkish priest's lamb stew

2019-01-18 23:54 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.